Macaroon shells made with ground hazelnuts instead of ground almonds are something a little bit more unusual. It’s a completely different taste that I recommend you to try.
All kinds of extravagant flavours of macaroons can now be found in pâtisserie shops. But sometimes a classic and simple flavour like lemon together with a crispy almond shell is...
This is my interpretation of the French Galette des Rois, a delicious almond-rich cake customarily made for Twelfth Night (6 January), when the three kings are said to have arrived...
My favourite cocktail, which was created for a Polish ‘pop-up’ I ran in the city of St Albans a few years ago. I teamed up with a local cocktail bar,...
Foolproof. I love Victoria sponge! It always makes me think of Sunday afternoons at my granny’s house. She made her own and was horrified by shop-bought cake. Sadly, the baking...
It’s not for me, this one, to be honest. If I am that desperate for sugar, I’ll go chocolate every time, but the kids just love making these. So, in...
This twist on croissants came to us from California. They’re a West Coast invention, and weren’t often seen this side of the pond. Certainly, we’d not come across them until...
A good, handmade croissant is a thing of wonder. It’s often said that the real test of a baker is the ability to make a croissant. Whereas bread succumbs to...
I always try not to use any food colouring in pâtisserie. However, macaroons are the only exception. The colour of the macaroon shell is meant to represent its flavour. For...